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Hungarian Cookbook: Old World Recipes for New World Cooks (Hippocrene Cookbook Library) Hardcover – 1 Jul 2003

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Product details

  • Hardcover: 216 pages
  • Publisher: Hippocrene Books Inc.,U.S.; Expanded Ed edition (1 July 2003)
  • Language: English
  • ISBN-10: 0781809967
  • ISBN-13: 978-0781809962
  • Product Dimensions: 22.1 x 16.2 x 2.1 cm
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 4,408,906 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

12 of 13 people found the following review helpful By A.Trendl HungarianBookstore.com on 8 Jan. 2006
Format: Hardcover
"Hungarian Cookbook: Old World Recipes for New World Cooks" by Yolanda Nagy Fintor has a long title. It should. There is a lot packed in it.

As cookbooks go, this is among the most accessible I have read. While many tend to err with a tone too haute cuisine, Fintor realizes she's suggesting ordinary people cook these dishes.

To many Americans asking themselves what Hungarian food is, I can say it is a good, good thing. It will challenge your arteries, but delight your soul. Your stomach will be happy too. Here, you will find recipes proving that.

Fintor explains in a brief introduction a history of Hungarian cuisine. She writes how, despite its present unique place in the culinary world, it began as an amalgamation of French, Italian, Turkish, German and Transylvanian food.

While not exactly useful to the American cook, she has a section on Hungarian language. Now, you can pronounce the dish names when your Hungarian date comes over for dinner. If things work out, you will impress your spouse's family too.

More practical to most readers is her sections on how to interpret the recipes, and what ingredients you will need handy. The difference this makes is important, like that vinegar to be used is distilled white, and that butter should be the salted kind.

Keyed into the needs of beginning cooks, Fintor provides some useful tips, a glossary of basic cooking terns (like dredge, dice, trussing, and what roux is).

Recipes are the bulk of the book, with some black and white pictures of dishes. The layout is easy on the eyes. Directions are straightforward. Occasionally, she gives ideas to adapt the recipe to an American context, in case the ingredients are somewhat different.
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By Amazon Customer on 18 Aug. 2015
Format: Paperback Verified Purchase
So good I bought it for kindle then paperback too
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7 of 12 people found the following review helpful By D. Brix on 25 April 2010
Format: Paperback
I am very disappointed by this book.

The reciepes are not accurate enough, you can get it wrong if you have never seen / done the dish before.
But the worst is by far the fact that it is an American book by an American author which means units used are US cups, Oz, degrees Fahrenheit and other stupid units no one else use.
Unless you want to spend 2-3 week ends "translating" all the measures in the book, just get another one.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 47 reviews
49 of 50 people found the following review helpful
Authentic as they come! 21 April 2001
By EET - Published on Amazon.com
Format: Hardcover
As I read through this cookbook soon after purchase, I felt as though I was re-living my years growing up in a Second generation Hungarian Household in Northern Ohio. All of my grandparents were born in Hungary. The recipes are just as the ones I too learned first hand from my grandmother. I spent much of my time as a child in her kitchen. It also gives flexibility to the modern cook using ingredients that are available. The stories and traditions the author shares are ones that I have shared with my own children. This cookbook is one that I will definitely give copies of as gifts to family members! Thanks for the memories, Yolanda!
30 of 30 people found the following review helpful
Warm Collection of Hungarian Standard Dishes 26 Aug. 2005
By A.Trendl HungarianBookstore.com - Published on Amazon.com
Format: Hardcover
"Hungarian Cookbook: Old World Recipes for New World Cooks" by Yolanda Nagy Fintor has a long title. It should. There is a lot packed in it.

As cookbooks go, this is among the most accessible I have read. While many tend to err with a tone too haute cuisine, Fintor realizes she's suggesting ordinary people cook these dishes.

To many Americans asking themselves what Hungarian food is, I can say it is a good, good thing. It will challenge your arteries, but delight your soul. Your stomach will be happy too. Here, you will find recipes proving that.

Fintor explains in a brief introduction a history of Hungarian cuisine. She writes how, despite its present unique place in the culinary world, it began as an amalgamation of French, Italian, Turkish, German and Transylvanian food.

While not exactly useful to the American cook, she has a section on Hungarian language. Now, you can pronounce the dish names when your Hungarian date comes over for dinner. If things work out, you will impress your spouse's family too.

More practical to most readers is her section on how to interpret the recipes, and what ingredients you will need handy. The difference this makes is important, like that vinegar to be used is distilled white, and that butter should be the salted kind.

Keyed into the needs of beginning cooks, Fintor provides some useful tips, a glossary of basic cooking terns (like dredge, dice, trussing, and what roux is).

Recipes are the bulk of the book, with some black and white pictures of dishes. The layout is easy on the eyes. Directions are straightforward. Occasionally, she gives ideas to adapt the recipe to an American context, in case the ingredients are somewhat different. The only significant drawback is the hardcover design, which makes keeping it open while cooking difficult.

The recipe sections are as follows, each with an introduction:

Appetizers, relishes, and sauces
Salads
Soups
Biscuits, dumplings, and noodles
Poultry
Meats
Vegetables
Desserts
Breads
Wines (no recipes, just an introduction).

I fully recommend "Hungarian Cookbook: Old World Recipes for New World Cooks" by Yolanda Nagy Fintor. Jó Étvágyat! (May you have a good appetite!)

Anthony Trendl
editor, HungarianBookstore.com
22 of 25 people found the following review helpful
Delicious recipes 24 July 2001
By Silvia - Published on Amazon.com
Format: Hardcover
I received the book as a gift. The meals I have made taste just like my mothers did. I never knew how to cook Hungarian food; the instructions are easy to follow and don't take very long to make. How wonderful to enjoy this delicious food again. Each time I use this cookbook I'm ready to plan the next meal. Thank you.
14 of 16 people found the following review helpful
Written with memories, traditions, and lore 12 Jan. 2004
By Midwest Book Review - Published on Amazon.com
Format: Hardcover
Now in a newly expanded edition, Hungarian Cookbook: Old World Recipes For New World Cooks by Yolanda Nagy Fintor (who learned cooking from her Hungarian mother) introduces the reader to a culinary wealth of truly great recipes that have been passed down through generations of Hungarian cooks via an oral family tradition. Featuring not only recipes with meticulous instructions, but also memories, traditions, and lore from those who have prepared and shared such dishes as New World Creamy Potato Soup, Sweet And Sour Cabbage, and Beer Bread Sticks, the Hungarian Cookbook is very highly recommended for anyone seeking to learn about, create, and taste the flavors and culinary traditions of Hungary.
8 of 9 people found the following review helpful
None Better 10 Oct. 2008
By Karen - Published on Amazon.com
Format: Hardcover
As the owner of dozens of cookbooks, I have to say Yolanda Fintor's 'Hungarian Cookbook: Old World Recipes for New World Cooks' is my hands down favorite. The snippets of family stories interspersed with bits of history make this an engaging read on its own. Add in the most delicious recipes you will ever find, written with easy to understand directions, and you get your money's worth and more. With food prices rising and household budgets tightening, this cookbook offers an amazing assortment of flavorful dishes using inexpensive basic ingredients. My favorite recipe is the Chicken Paprika with dumplings. I make a double batch because you can never have too many dumplings. The Stuffed Cabbage is another yummy favorite. Try any of the soup recipes and I guarantee you'll never go back to canned soup again. I recommend the Sour Cream Potato Soup for cold winter days. For Christmas I make batches of kiflis (named Grandma Kish's Crescents in the cookbook) with a variety of fillings - walnuts, apricot and raspberry, and give them as gifts. There's something for everyone in this cookbook from the most finicky eater to the die-hard lover of all things edible. Highly recommended. You won't be disappointed.
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